Everybody loves these Chocolate Cherry treats, I always have to make a double batch. Perfect for large groups or parties.
MAKES: 24 tarts SERVING SIZE: 8(3 tart) servings CARB GRAMS: 22 per serving.
INGREDIENTS:
- 1/3 cup vegetable oil spread (softened)
- 4 ounces reduced-fat cream cheese (softened)
- 2 Tablespoons brown sugar (or brown sugar substitute)
- 2 Tablespoons un-sweetened cocoa powder
- 1 cup all-purpose flour
- 1 4-serving size pkg. sugar/fat free instant chocolate pudding
- 1 3/4 cups fat-free milk
- 1/2 teaspoon almond extract
- 2 Tablespoons dried tart cherries
- 24 each frozen un-sweetened tart cherries(thawed)
DIRECTIONS:
Pre-heat oven to 350F.
FOR PASTRY: (you will need 1 3/4 inch muffin pan)
Combine; vegetable oil spread, cream cheese, brown sugar, and cocoa powder. Mix on a medium speed with an electric mixer till well mixed. Stir in flour until you have dough.
Press a rounded teaspoon of the dough into the bottom and up the sides of each of the 1 3/4 inch muffin cups.
Bake Dough approx. 12 to 15 min. until pastry is evenly colored, dry and set-up.
Cool pastry in muffin pan on a wire rack for at least 5 min., carefully remove pastry cups from pan, transfer to a wire rack and cool completely.
FOR FILLING:
Combine chocolate pudding, milk, and almond extract in a medium sized bowl. Whisk for one min. until well combined.
Cover bowl with plastic wrap and chill about 5 min. until pudding thickens slightly. Save half of the mix in an air-tight container or use it now if you double up on the pastry shells and cherries.
Fold dried cherries into the remaining mixture.
Into your chilled pastry cups, generously spoon or pipe mixture.
Refrigerate until service, add thawed tart cherry and serve.
